Last week I was perusing the King Arthur Flour catalog (a guilty pleasure of mine) and they had a recipe for Apple Cider Caramels. I thought, hmmmm, this might be a fun thing to try with the potential of being delicious, anything that contains heavy cream and butter has to be good. It also was something that I could make with ingredients I had on hand. The recipe calls for boiled cider – a bottle of which is sitting in my refrigerator. I’m always looking for ways of using it because the apple flavor is intense. The website Foodie with Family has a good description of boiled cider and the simple, albeit long process of making it.
The recipe for the caramels can be found at the King Arthur Flour website. They are extraordinarily simple to make. The biggest problem I had initially was the size of my pan. I had to watch it for a bit to make sure it didn’t boil over (what a mess that would have been). Basically you put everything together and let it boil away for about a half hour until the mixture reaches 248 degrees on a candy thermometer. The spices are mixed in and it is poured into a prepped 8×8 pan. It then has to sit for 12 to 18 hours.
I was wondering about that a little – 12 to 18 hours? When I took this off of the stove it looked like one foamy mess quite honestly. I stirred and then poured it into the pan and let it sit the required time. It was beautiful when I turned it out of the pan.
I learned a couple of things about making caramels – they don’t stick to anything. When you are done cutting them your hands are sticky but they don’t stick to any surfaces. They came right out of the pan and didn’t stick to the knife at all as I was cutting them. They didn’t stick to each other. I can only assume it has to do with the amount of fat that went into it in the beginning.
I cut them into 1 inch squares and wrapped them in parchment. I also ate a couple during this process and fed them to people around me (even if it was 10:00 in the morning). Apple pie is what you think of when you are eating this delightfully chewy confection. The boiled cider shines in this recipe.
I made these to see how they would be for a Fall gathering we will be having at the house in a couple of weeks. I wanted to use as many of the fruits and veggies that are available for the food and the desserts are just begging to be apple and pumpkin – isn’t that what you think of when you are having a harvest party? Meanwhile I will be passing these out to friends and family for the “taste test” but honestly, this is a winner.
7 thoughts on “Caramel and Apple”
Thanks for making this recipe! I have eyed it in their (wonderful) catalog and wonded about it as well. Maybe I’ll make it for the neighborhood Halloween party! I wish I could try one of yours……. ;-D
I’m soooooooo going to make/try this recipe! Thanks!
Reblogged this on Sheepy Hollow Farm Life and commented:
This sounds like a real autumn treat! I can’t wait to make ‘Apple Cider Caramels’ posted by Fort Pelham Farm. Perhaps I’ll ‘try’ an adaptation with my goat milk! Happy Day!
The caramels look good and my only reservation is with the light syrup ingredient. What is it, Karo syrup or something? I thought most likely they would have use their own boiled cider. Thanks for sharing.
I used Kari, although I’m not a huge fan I haven’t searched enough to find a neutral flavored substitute that works well in candy.
Looks good! Mail me one…